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Showing posts from February, 2011

Sun-Dried Tomato Pesto Pasta with Basil and Fresh Mozzarella

1 lb rotini (corkscrew) pasta, cooked and drained
1/2 cup olives, roughly chopped (you can use black, kalamata, green or a mixture)
2 large tomatoes, diced
8 oz. fresh mozzarella, cut into chunks
1 cup grated Parmesan cheese
10-15 basil leaves, chopped
Sun dried Tomato Pesto to coat
Toss all ingredients together and refrigerate.

Source: Sweet Luvin' in the Kitchen

Zucchini Basil Lasagna

2 cups ricotta cheese
1 cup chopped fresh basil
1 large egg
2 cups shredded mozzarella cheese, divided
Cooking spray
4 cups chopped zucchini
1/2 cup chopped onion
2-3 cups spaghetti sauce
9 oven-ready lasagna noodles (such as Barilla)

Preheat oven to 350°F. Combine ricotta, basil, egg and 1 1/2 cups mozzarella in a food processor; process until smooth. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add zucchini and onion; sauté 5 minutes or until tender. Stir in sauce; remove from heat.

Spread 1/4 cup zucchini mixture in bottom of a 8.5x11-inch baking dish coated with cooking spray. Arrange 3 noodles over zucchini mixture; top with one-third ricotta mixture and one-third zucchini mixture. Repeat procedure with the remaining noodles, ricotta mixture, zucchini mixture, and top with remaining 1/2 cup of mozzarella.

Cover and bake at 350° for 45 minutes. Uncover and bake an additional 15 minutes or until lasagna is thoroughly heated. Cool slightly before serving so th…

Lemon Poppyseed Pancakes

2 cups unbleached all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
zest of 2 lemons
juice of 1 lemon
2 cups buttermilk
1/3 cup sugar
1/4 cup poppy seeds
2 large eggs, lightly beaten
4 tbsp (1/4 cup) oil

Combine the flour, baking powder, baking soda, salt in a large bowl. In another bowl mix together the lemon zest, lemon juice, buttermilk, sugar, poppy seeds, eggs and oil. Add the wet ingredients to the dry. Stir all the ingredients until they are just combined. Don't worry if the batter is a bit lumpy, you don't want to over mix.

Let the batter sit while the griddle heats up. Once hot, use 1/4 cup measuring cup to pour batter. Cook pancakes until golden brown on each side. Best when served with stawberries.

Source: Sweet Luvin' In The Kitchen

Oatmeal Cookie Pancakes

1 cup old fashioned oats
1 cup flour
1/2 cup brown sugar
2 tsp. baking powder
1 tsp cinnamon
3/4 cup sour cream
3/4 cup whole milk
2 eggs
1 tsp vanilla
2 Tbsp. butter, melted

Mix dry ingredients, then whisk the wet into the dry until combined. Fold in melted butter. Heat griddle over medium heat. Cook pancakes until bubbles form on the top; flip to finish.

By Rachel Ray

Spanish Rice

2 TBSP butter
1 cup regular rice
1 onion, chopped
1/2 green pepper, chopped
2 tsp salt
2 tsp chili powder
2 cups tomato juice
1 cup water

Melt butter, add rice and brown. Add onions and peppers then salt, tomato juice and water. Cover and simmer one hour. Remove lid for 5 minutes before serving to let rice dry out. DO NOT stir rice after cooking begins.

Asian Slaw

2 pkg. (16 oz. each) coleslaw blend (cabbage slaw mix)
1 can (11 oz.) mandarin oranges, drained 1/2 cup KRAFT CATALINA Dressing 1/4 cup MIRACLE WHIP Dressing 2 Tbsp. soy sauce 1/3 cup PLANTERS Honey Roasted Peanuts

Combine coleslaw blend and oranges in large bowl. Mix dressings and soy sauce in a separate bowl then pour over coleslaw mix; toss to coat. Refrigerate at least 1 hour (can be made the day before). Sprinkle with nuts just before serving.